Chocolate Chip Cookies with Sea Salt (Print Page)

Crispy-edged, chewy chocolate chip cookies elevated with flaky sea salt for irresistible depth and flavor.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins

09 - 2 cups semi-sweet chocolate chips
10 - Flaky sea salt for sprinkling

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and fine sea salt. Set aside.
03 - In a large bowl, beat softened butter with granulated sugar and brown sugar until light and creamy, approximately 2 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
06 - Fold chocolate chips into the dough using a spatula or wooden spoon until evenly distributed.
07 - Scoop approximately 2 tablespoons of dough onto prepared baking sheets, spacing each cookie 2 inches apart.
08 - Sprinkle each cookie with a small pinch of flaky sea salt.
09 - Bake for 11 to 13 minutes until edges are golden brown and centers are just set.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The flaky sea salt creates this magical moment when the sweet and salty hit different parts of your tongue, making you wonder how you ever ate plain chocolate chip cookies before.
  • The 24-hour chill option transforms these from everyday cookies into something that makes people ask what your secret ingredient is, even though its just patience.
02 -
  • Room temperature eggs incorporate much better than cold ones—I learned this after a batch where the cold eggs created a curdled-looking batter that never quite recovered.
  • The cookies will look slightly underbaked in the center when you pull them out, but will continue cooking on the hot baking sheet—taking them out at just the right moment is what separates good cookies from unforgettable ones.
03 -
  • Use a kitchen scale for measuring flour if possible—the difference between a packed and loosely filled cup can be the difference between a perfect cookie and one that seems inexplicably dry.
  • Bang the baking sheet firmly on the counter once halfway through baking (around the 6-minute mark) to create that beautiful crackly top that makes cookies look professionally made.

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